Description

A simple, cooler-proof pasta salad made with just five main ingredients that kids love. It’s perfect for make-ahead school lunches, holds up well in the fridge for days, and tastes better than takeout.

Ingredients

Scale

1 pound (450g) rotini or penne pasta
1 cup (100g) sharp cheddar cheese, diced or shredded
2 stalks celery, finely diced
1 small red onion, finely diced
1 cup (100g) pepperoni or ham, diced
1/2 cup (120ml) mayonnaise
2 tablespoons (30ml) apple cider vinegar
2 tablespoons milk (optional, to thin dressing)
Salt and black pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8-10 minutes). Drain and let cool slightly; do not rinse thoroughly.
While pasta cooks, dice celery, red onion, and pepperoni/ham into 1/4 inch cubes. If using red onion, soak in cold water for 10 minutes to mellow the bite, then drain and pat dry.
In a small bowl, whisk together mayonnaise, apple cider vinegar, a splash of milk, salt, and black pepper until creamy and tangy.
In a large mixing bowl, combine cooled pasta, cheddar cheese, celery, onion, and meat.
Pour dressing over the mixture and gently fold with a spatula until everything is evenly coated.
Cover and refrigerate for at least one hour before serving to allow flavors to meld.

Notes

Do not rinse the pasta thoroughly as the starch helps the dressing cling. Cook pasta al dente as it will soften further in the fridge. Soaking red onion in cold water reduces sharpness. Store in an airtight container for up to 4 days. Do not freeze.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 4
Sodium: 650
Fat: 16
Saturated Fat: 6
Carbohydrates: 45
Fiber: 2
Protein: 12

Keywords: pasta salad, school lunch, make ahead meal, easy lunch, kid-friendly, back to school, meal prep, cooler proof